We offer breakfast from 7am – 11am, lunch from 12pm – 3pm and dinner from 5pm – 9:00pm, and our kid’s menu. We also offer a beverage and dessert menu for you to enjoy with your meal. Walk-ins are welcome but we strongly encourage you to make an advanced reservation.
Scroll down for online dining reservations…
Rush Creek Lodge Dining
The Restaurant at Rush Creek is the main place for you to relax and enjoy an authentic mountain lodge style breakfast or dinner in an atmosphere that is relaxed and friendly, vibrant and sophisticated. Lunch, Dinner and a Late Night Menu are also available in Rush Creek’s lively Tavern.
The Restaurant offers an expansive dining area with a variety of seating, including intimate booths and areas for larger groups, as well as a spacious outdoor terrace, where you can take in the beauty of the surrounding forest and glorious sunsets. Dinner reservations are highly recommended during our busier times, so if you plan to have dinner with us please be sure to scroll down this page for the link to reserve your table online.
For special occasions and small group functions, there is also a lovely 750 square foot private dining room with a private terrace. Groups of 15 or more can work with our on-site event specialist to craft a custom menu with expert wine pairings for a spectacular event.
The kitchen is buzzing with energy, putting out amazing dishes and having a fantastic time trying out all sorts of new items in our brick oven. Restaurant menu items change seasonally to incorporate the finest available local, organic and sustainable ingredients.
We also offer vegetarian selections, gluten-free and vegan alternatives, and we will happily accommodate special food needs to the best of our ability. If you don’t see what you want on the menu, just talk with your server and we’ll figure something out for you.
You’ll be pleasantly surprised at the quality of our wine list, in which we focus on affordable, yet superb California wines and select choices from other wine regions around the world. Many wines are available by the glass, and our reserve selection will satisfy more demanding palates.
Served 7:00am – 11:00am daily.
Get your day started with our scrumptious full-service breakfast and a freshly brewed cup of custom brewed coffee available in the main dining room. We’ve got everything from Rush Creek Classic Breakfast to the traditional Ham & Egg Benedict. Check out our full breakfast menu. You can also book a Bed & Breakfast package for convenience and value.
If you’re in more of a rush, you can just pop into our General Store for latte’s, freshly made breakfast items, and trail supplies.
Served 12:00pm – 3:00pm daily.
Lunch is available in the tavern and open-air covered patio. Whether you want to keep it light and simple with a homemade Chopped salad or try something new and hearty like our Smoked Salmon Melt, you will find something to satisfy every taste on our lunch menu.
On the run to your next adventure? Trail-ready sandwiches, salads, and desserts are made fresh daily for pick up at the General Store. Plenty of snacks and drinks are also ready to throw in your backpack on your way out to explore.
Poolside you will find a fun drink menu, complete with frozen beverages for all ages to enjoy.
poolside summer bbq
Summer in the Sierra Nevada is not complete without a friendly barbecue, and it’s even more fun barbecuing at Rush Creek’s Pool Bar. Our poolside barbecue includes fresh flairs of timeless classics like Kalua BBQ Pork, Marinated Flank Steak, Guajillo Cauliflower, and Hulu Hulu Chicken. Our Poolside Barbeque including the Hawaiian BBQ and Taco Truck menus rotate nightly so you always have something new to try throughout your stay. Adding to the fun, our custom-crafted Rush Creek Lodge libations are available during the barbecue. Please call our front desk for inquiries about our Summer Barbecue.
Here’s hoping Rush Creek earns a top spot on your list of favorite Yosemite restaurants…
Served 5:00 pm – 9:30 pm in winter, 5:00 pm – 10:00 pm in summer.
Dinner at Rush Creek is available in the main dining room, tavern, and seasonally on the lodge porch. Crowd pleasers such as burgers, steaks, and seafood share the stage with some of the Chef’s innovative seasonal items. Our local craft beers and wine list focus on affordable yet superb wines from California as well as select choices from other areas of the world. Many wines are available by the glass and our reserve list is strong enough to satisfy more demanding palates.
For parties of up to 10 guests, it’s best to use our new online reservation system below.
For parties greater than 10 guests, our Restaurant Manager would love to speak with you personally to help make the ideal arrangements that are best for your group. You can email our Food and Beverage Director Rachel Tejeda at [email protected], or call 209-379-2373, extension 1551.
You’re also welcome to stop by the host stand upon arrival or email our restaurant team at [email protected] if you’d like some help with advanced planning.
dinner specials & SIDES
halibut, shrimp, mussels, scallops, white wine, tomato broth, grilled baguette
BISON BOLOGNESE 30
rigatoni pasta, parmesan cheese, rosemary, olive oil
THAI COCONUT CURRY 28
ginger, carrot, red pepper, squash, cauliflower, chili peppers, chickpeas, steamed rice, scallion
BRAISED SHORT RIBS 38
goat cheese polenta, gremoulata
FISH AND CHIPS 28
tempura beer-batter, tartar sauce, lemon wedge
KING SALMON 30
bok choy, soy glazed shiitake mushrooms, yuzu-ginger butter, sesame seed, scallion
STEAK FRITES 38
12 oz. NY strip with demi glaze, fries
ROASTED CHICKEN BREAST 28
farro risotto, grilled lemon
HAZELNUT FLOURLESS CHOCOLATE CAKE 12
frangelico liquor, chocolate whipped cream, candied hazelnuts
RICOTTA CHEESECAKE 12
blood orange curd
APPLE GALETTE 12
vanilla bean ice cream, salted caramel
THREE SCOOPS OF ICE CREAM OR SORBET 11
seasonal house made flavors, mix and match
Soup & Salad
GREEN SALAD 15
cherry tomato, cucumber, radish, red onion, citrus vinaigrette
CAESAR SALAD 18
romaine, parmesan, sourdough croutons, anchovy-parmesan dressing, grilled artichokes
BEET SALAD 18
roasted beets, goat cheese mousse, toasted pistachios, red onion, dried cranberries, fig-balsamic vinaigrette
SMOKED TROUT NIÇOISE 18
arugula, radish, hard-boiled egg, kalamata olives, herb crème fraiche, lemon vinaigrette, red onion
TOMATO & ROASTED GARLIC SOUP 14
SMOKED CHICKEN CHILI 16
sour crème, scallion, shredded cheddar
ADD TO ANY SALAD:
avocado 3, chicken 8, steak 13, shrimp 12, salmon 12
CRISPY FRIED CAULIFLOWER 18
sweet chili sauce, sesame seed
SMOKED WINGS 18
hot sauce, celery, blue cheese dressing
TUNA POKE 21
ahi tuna, avocado, edamame, pickled ginger, cucumber, seaweed salad, sambal dressing, fried wontons
DUCK CONFIT TACOS 19
corn tortilla, kimchi slaw, korean bbq sauce
eggplant caponata, arugula, balsamic reduction, toasted sourdough, olive oil
BAKED GOAT CHEESE 18
house tomato sauce, toasted baguette, olive oil
Sandwich & Entrée
RUSH BURGER* 20
sharp cheddar, brioche bun, lettuce, tomato, onion, pickle, fries
add: avocado 2, bacon 2, egg 2, tavern sauce 1
BLACK BEAN OAT BURGER 19
brioche bun, sharp cheddar, lettuce, tomato, onion, sundried tomato aioli, pickle, fries
SMOKED SALMON MELT 19
salmon salad, harvarti, pepperoncini, rye bread, fries
PHILLY CHEESESTEAK 21
prime rib, onions, peppers, american cheese, fries
LAMB SHAWARMA 21
slow-cooked lamb, pepperoncini, red onion, tzatziki, flatbread
Note: our menus change often to incorporate the finest available seasonal, local, organic and sustainable ingredients, so check with the restaurant to see what’s on the menu during your visit!
New table layouts allow guests to maintain separation and spread out around our various indoor and outdoor dining areas. We’ve also implemented a host of best practices in the restaurant and our kitchens including appropriate Personal Protective Equipment (PPE) to ensure a clean, safe dining experience for all. Read more about our Enhanced Clean & Safe Plan and direct any questions to our restaurant director Rachel Tejeda, [email protected], or call 209-379-2373, extension 1551.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.